Local Food Specialties

The royal road of B-class gourmet! "Hita Yakisoba" inheriting the taste of the stall

Hita Yakisoba is known not only locally but also nationwide as a B-class gourmet representing Hita City, Oita Prefecture. By baking thick noodles on an iron plate and browning the surface, you can enjoy a unique texture that is crisp outside and sticky inside. The simple ingredients, with the addition of crispy bean sprouts and pork and seasoned with a special sauce, add to the deep flavor. It is said to have been invented by the first owner of "Sou-koi" in 1957, and it can be said to be the prototype of the current yakisoba. Hita Yakisoba, which is also served at local ramen shops and can be tasted at many popular shops, including Mikyu and Tenryū, is a soul food for Hita citizens.

Three-time delicious eusu feast "Hita Mabushi"

"Hita Mabushi" is an extravagant dish that represents Hita City, and is a dish that was born with a hint of Hitsumaushi. You can enjoy the deliciousness of the eaves with three ways of eating: first, taste the eel as it is, then add the medicinal flavors such as leeks, wasabi, yuzu pepper, and grated radish to change the flavor, and finally add the broth to enjoy the tea-pickled style. In particular, at Hita Mabushi-Senya, a selection of eusu is seasoned with a sauce made from local Marmata soy sauce, and has gained popularity as a hearty dish. The "Hita Mabushi", which offers an exquisite harmony between the umami of the eel and the medicinal taste and the broth, is a gem that symbolizes Hita's food culture.

Plenty of fresh fruit juice "Hita pear"

Hita pear is a specialty of Hita City, Oita Prefecture, Japan, and is a high-quality fruit with a cultivation history of about 100 years. A variety of varieties, including Hosui, Shintaka, Emerging and Akizuki, are shipped sequentially from late July to late November, and the Hita Basin's high-temperature climate and well-drained soil grow sweet and fruit-rich pears. At the JA Oita Hita-Nashi subcommittee, GAP is committed to thorough safety and quality control, and exports to Asian countries such as Taiwan and Hong Kong are also flourishing. With its fresh and rich sweetness, Hita pear is a popular fruit that is loved not only by locals but also by tourists.

The blessing of the fragrant forest "Shiitake"

Hita City is known as the largest source of raw-wood shiitake mushrooms in Oita Prefecture, and shiitake mushrooms grown by traditional cultivation methods that make use of rich forest resources are characterized by thick, soft, and rich in aroma. The shipment takes place twice a year, in spring and autumn, and condenses the rich umami that has received the blessings of nature. In particular, dried shiitake mushrooms are highly preserved and are perfect for taking dashi, making them indispensable for local and Japanese cuisine. It is also deeply rooted in food culture, such as being used in Hita's specialty dish, "Shiitake Yakisoba", and has gained popularity as a gift gift because of its high quality.

Mysterious taste of Japanese-Western eclectic "Soba buns"

A Japanese-Western eclectic sweet that attracts attention in Hita City, "Soba Bun" is a new soba sweet developed by the local milling company, Nichin Mill. It uses buckwheat flour 100% from Nagano Prefecture, and is characterized by the savory flavor of buckwheat tea. In addition, the rich and deep flavor of the cream cheese blend is attractive, and the contrast between the texture of the grilling crumbling and the soft paleille in the center is exquisite. Blending elements of Japanese sweets and cheesecake, this innovative sweet has added a new facet to Hita's rich food culture, which has attracted a reputation among locals and tourists.

The taste of local vegetables condensed "Takana maki"

"Takanamaki" is a unique maki sushi that is familiar as a local dish of Hita City, and was conceived in "Yayoi Sushi" in 1965. It is a dish where you can enjoy the sticky texture and unique flavor by rolling the rice in homemade pickled high vegetables and pinching the natto and yam. It uses fresh vegetables and fruits from Hita and its neighbors, and has plenty of local produce. As a healthy dish, it is also popular with vegetarians and people with dietary restrictions, and is often served with other vegetable sushi as "hitansushi" and is loved by tourists and locals alike.

"Ayu cuisine", a summer wind poem nurtured by Seiryu

Raised in the Seiryu-Mikuma River in Hita City, Ayu is also known as "Kafii" as a summer style poem, and is characterized by its transparent body and unique scent. The grilled salt is particularly popular, and you can enjoy the crisp skin and the plump texture by carefully baking it over a charcoal fire. In the "Unagi-egret", the seasonal yu is vacuum-frozen and is designed to serve them all year round, while the "Yayoi sushi" also offers creative Ayu dishes such as Ayu sushi and broiled sushi. In addition, there is also a sightseeing and Naya's catching experience and a service to bake and eat on the spot, which is popular with local people and tourists.